This recipe is an excellent way to repurpose and enjoy leftover rice. Using pre-cooked rice not only saves time but also ensures a quick and flavorful one-pot meal with chickpeas, tomatoes, and kale. The leftover rice easily absorbs aromatic spices and flavors during the cooking process, making it a convenient and delicious option for a satisfying meal. Serve with a dollop of homemade soy yoghurt and I can guarantee it’s “lip-smacking” good.
Using leftover rice
Using leftover rice is a widespread practice in India. It aligns with the cultural and culinary traditions of the country, where rice is a staple food. In many Indian households, leftover rice is creatively repurposed into various dishes, such as fried rice, pulao, khichdi, or mixed with different spices and vegetables to make quick and flavorful one-pot meals. This practice not only helps minimize food waste but also reflects the resourceful and frugal approach to cooking that is ingrained in Indian culinary traditions. Repurposing leftover rice is a practical and efficient way to make the most of available ingredients while adding diverse flavors to everyday meals. Check my recipe on How to Cook Fluffy Rice. One-pot meals have surged in popularity due to their time-saving convenience, easy preparation, and minimal cleanup. With straightforward recipes, these dishes appeal to a broad spectrum of home cooks, requiring minimal culinary expertise. The appeal lies in their versatility, allowing for creative combinations of proteins, vegetables, grains, and spices to suit diverse tastes and dietary preferences. Moreover, the streamlined cooking process with just one pot or pan reduces both preparation and cleanup time, making these meals an attractive option for individuals with busy schedules. Additionally, the cost-effective nature of one-pot meals, often using affordable ingredients, makes them a budget-friendly choice, contributing to their widespread adoption as a practical and accessible approach to home cooking. Repurposing leftover rice is a practical and resourceful culinary practice that not only reduces food waste but also offers various advantages. By revamping leftover rice into new dishes, individuals contribute to a more sustainable approach to cooking, minimizing the environmental impact associated with food disposal. Moreover, this practice is time-efficient, providing a quick and convenient solution for busy schedules. It is also cost-effective, as it eliminates the need to purchase additional ingredients. Reusing leftover rice offers the advantage of saving time and effort. You will need:
Vegetable Oil Mustard seeds Green chili peppers Curry leaves Thinly sliced onion Turmeric Ground red chili Chickpeas (can or soaked overnight) Ripe Tomatoes Cooked rice Kale (or substitute with spinach) Salt Fresh coriander/cilantro leaves
Substitutes
Heat oil in a large pot over medium heat. Add mustard seeds and wait for them to pop, indicating the oil is ready. Add green chilies and curry leaves, sauté until fragrant.
Add thinly sliced onions, sauté until golden brown and caramelized. Stir in turmeric and ground red chili (if using), cook for 30 seconds. Add chickpeas, coat them in spices.
Add chopped tomatoes and a pinch of salt, cover, and cook until tomatoes break down. Stir in kale or spinach until wilted.
Add leftover rice, ensuring it’s coated with the tomato-chickpea mixture and heated through. Adjust consistency by cooking longer or adding more water if needed.
Turn off the heat, taste, and adjust seasoning. Serve in bowls, garnished with fresh coriander or cilantro leaves. Enjoy!
Tips for Making Chickpea Tomato Rice with Kale:
Storing
Storing Chickpea Tomato Rice with Kale: Refrigeration:
Allow the dish to cool to room temperature before storing. Transfer the chickpea tomato rice into airtight containers or sealable plastic bags. Store in the refrigerator for up to 3-4 days.
Freezing:
If planning to store for an extended period, consider freezing for longer shelf life. Portion the chickpea tomato rice into freezer-safe containers or resealable bags. Label with the date for easy tracking. Freeze for up to 2-3 months.
Thawing and Reheating:
To use frozen chickpea tomato rice, thaw overnight in the refrigerator. Reheat in the microwave or on the stove, adding a splash of water if needed to restore moisture. Ensure it reaches a safe and uniform temperature before serving.
Check out my other Rice recipes:
